Overseas Pinoy Cooking

LECHON KAWALI SLOW ROAST SHALLOW FRY PORK BELLY RECIPE Iwas Talamsik ng Mainit na Mantika Super Crispy Skin, parang Chicharon sa Lutong. Kakaibang pagluto ng Lechon Kawali, walang talamsik. Ingredients: 1 kilo pork belly slab, no bones. 1/4 cup rock salt 1/4 cup washed sugar 1/2 - 1 tbsp. Chinese Five Spice, optional cooking oil choice of lechon dipping sauce

Pinoy Rack of Pork, Lechon Kawali Style is another innovative cooking brought to you from OPC . Rack of Pork is a roasting cut of pork back ribs , it is usually roasted in the oven or grilled with rub mixes or marinating liquid. Serving by individually cuts with the bones similar to pork chops. This is our second Pinoy inspired recipe of Rack of Pork , if you are a regular reader of OPC surely you would not forget our first Rack of Pork dish . That dish was equally very innovative and Pinoy inspired dish called Pinoy Roast Pork, Tocino Style . Pinoy Rack of Pork, Lechon Kawali Style as the name suggest, instead of the very complicated roasting process, I have instead cook the Rack of Pork similar to the classic Pinoy Lechon Kawali . Cooking method includes pre-boiling, chilling and deep frying the whole Rack of Pork. The entire cooking process was definitely easier if you are not used to cooking with the oven, most Pinoy do not use or do not have an oven at a...

Vigan Bagnet is the Ilocano version of lechon kawali . Large chunks of pork leimpo, belly or pork sides, deep fried for at least two times until crispy. It is serve with tamatis and lasuna with bagoong nga munamon . Just the thought of it makes every genuine Ilocano drool. Just be careful when cooking or deep frying this dish, expect a lot of hot oil splashing. Ingredients: 2 kilos pork liempo (pork belly), whole cut 1/2 head garlic 1 tsp. peppercorns 2 tbsp salt 1-2 bay leaves cooking oil for frying Cooking procedure: Wash pork belly, cut into large chuncks and place in a large pot. Add enough water to cover the pork belly. Add in salt, peppercorns, garlic, bay leaves. Cover and bring to a boil, simmer for 30 to 45 minutes or until tender. Remove all scum that rises. Remove from the pot, place in a colander and let sit for a while so that the liquid will drain. Dry with paper towels if necessary. Keep refrigerated for several hours. In a large kawali heat enough...

Lechon Kawali . Lechon baboy or r oasted whole pig in open charcoal flame is a Pinoy traditional dish cooked only during fiestas or major celebrations. Lechon kawali on the other hand is crispy deep fried pork belly in palayok . Roast pork is not an every day dish so when ever Pinoy crave for the crispy pork rind, crispy pata and lechon kawali are the popular choice. See my previous post on crispy pata . How ever lechon kawali is more economical and easier cook. To cook lechon kawali, the pork belly is boiled in water with spices and plenty of salt, drained then let cool in the fridge and deep fried until rind is crisp and golden brown, moist and succulent in the inside. It has to be served immediately. The fat congeals once it cools and rind becomes rubbery. Re-heating or re-frying is not recommended as it makes the meat too dry. Ingredients: 1/2 k. pork  liempo  (pork belly), whole cut 1 cup Sprite or 7-up 1/2 head garlic 1 tsp. peppercorns 2 tbsp sal...